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I have made the Chocolate Mousse in 2009 and loved every bite of the mousseline. As I said at the time this mousse is one of the best I have ever made, it's decadent, creamy, chocolatey.This time I used a mix of semisweet, dark and Toblerone chocolate. It turns out to have the same creamy texture.
MOUSSELINE AU CHOCOLAT
Ingredients:
4 egg yolks (keep the whites, you will use them later)
3/4 cup instant sugar (I used the extra fine berry sugar)
1/4 cup orange liqueur (I used Triple Sec but I have also made it with Grand Marnier)
6 oz. of semi sweet baking chocolate
4 Tbsp. strong coffee
6 oz. softened unsalted butter cut into cubes
1/4 cup finely diced glazed orange peel (optional, I have never used this)
4 egg whites
Pinch of salt
1 Tbsp. granulated sugar
2 cups vanilla flavoured creme anglaise or lightly whipped cream sweetened with powder sugar ( I have always used the whipped cream)
Directions:
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
''Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal. - Julia Child ''